Name: Non Gluten Pumpkin Bread | Japanese Rice Flour
Prep time: 15 min
Cook time: 60 min
Total time: 80 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 cup Japanese Non-Gluten Rice Flour; 1/2 teaspoon baking powder; 1 cup almond flour or another gluten-free flour of choice; 1/3 cup tapioca flour; 1 teaspoon baking soda; 1 teaspoon pumpkin spice; 3/4 cup cane sugar; 1 1/4 teaspoon cinnamon; 1/2 teaspoon salt; 1 cup pumpkin puree; 1/3 cup unsalted butter, melted and cooled; 1/3 cup sour cream or plain yogurt; 2 large eggs, lightly beaten

I was thinking of some fall recipe that is gluten free. Then I thought that people who have gluten allergy must pass on gravy at holiday gatherings as it’s usually made with flour. So, I thought that it would be nice to create gluten-free gravy or stew. I knew that flour and rice flour are interchangeable, so I decided to give it a try. I made it with ground turkey, but it can be other meats.

YIELD: 2 servings
PREP TIME: 15 minutes
FRY TIME: 10 -15 minutes
RECIPE TYPE: Gluten -free

Ingredients

1 Cup Rice (or gluten free pasta/mashed potato)
2 Cups Gluten Free Chicken Broth
½ Pound Ground Turkey
1 Egg White (may omit)
2 Tbsp Gluten-Free Rice Flour
1 Tbsp Potato Starch
3 Tbsp Water
1 Onion
8 Ounces Mushrooms
Salt & Pepper
Garlic
Oil

For Decoration

String Cheese
Seaweed

Directions

Step 1

Cook rice or use microwavable rice. Use Japanese rice if you want to make rice balls. May substitute with gluten-free pasta or mashed pota

Step 2

Chop ¼ of the onion to mix with ground turkey. Slice rest of the onion for the gravy.

Step 3

Mix ground turkey, chopped onion, egg white, ½ Tbsp oil, garlic, salt & pepper very well with hands. Adding egg white makes it fluffier but may be omitted. Make 2 round patties. Flatter ones cook faster.

Step 4

Heat oil in a pan over medium high heat. Place turkey patties. Cook for a few minutes to brown. Turn it over and brown the other side. It does not need to cook completely.

Step 5

Add sliced onion and mushrooms to the pan. Stir fry for a few minutes.

Step 6

Add chicken broth and bring it to boil. Reduce heat to medium low and simmer uncovered for 5 -7 minutes. Add salt and pepper to taste. While waiting, mix gluten-free rice flour, potato starch and water in a cup.

Step 7

Turn off heat. Mix the starch again and pour only a little bit into the pan. Do not put everything. Turn on heat to medium low and stir. Add a little more and stir again. Repeat this step until the gravy thickens as desired. Add more water if too thick. Add more potato starch mixed with water if too thin. Add salt & pepper as needed.

Step 8

If you want to make mouse or bear with rice, place rice on food wrap and make 1 large ball for the body and 6 small balls for the ears, hands, and feet. Slice string cheese for the ears. Use seaweed for the eyes.

Cook’s Notes

Make sure that all the ingredients are gluten-free or gluten-free.
I think Japanese, Basmati, or Jasmine rice goes well with the gravy. Use Japanese rice if you want to make bear/mouse shape.
Instead of ground turkey, ground beef/pork or skinless chicken thigh may be used. I do not recommend ground chicken or extra lean meat as it becomes dry.
You may add any stew vegetables that you like; such as carrots, peas, etc. But I think that onions and mushrooms give more flavor to the gravy.
Make meat balls instead of patties if you need to serve many people.
Only make what you can finish in one setting. Gravy will become watery.